Eugenol emulsions affect the browning processes, and microbial and chemical qualities of fresh-cut Chinese water chestnut
Yongxin Teng, Ayesha Murtaza, Aamir Iqbal, Jialing Fu, Shinawar Waseem Ali, Muhammad Amjed Iqbal, Xiaoyun Xu, Siyi Pan, Wanfeng Hu
Topics & Concepts
BrowningPolyphenol oxidaseChemistryPhenylalanine ammonia-lyaseEugenolFood sciencePolyphenolCatechol oxidasePeroxidasePhenylalanineEnzymeAntioxidantBiochemistryAmino acidOrganic chemistryPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisPostharvest Quality and Shelf Life Management